80% of my coffee involvement is proper espresso, (with expensive grinders and machines and such). the other 20% is divided evenly between aeropress and single serve machine/toys, (I have all three of: tassimo, keurig and nespresso).

breakdown of my aeropress time:

80% of the time, i use the recipe and technique you promote right in the aeropress instruction manual. 80% of that time, i drink it strong as is, or with some sweetened condensed milk, kind of like vietnamese coffee. the remaining 20 of the time i use the recipe on the box, but then add water after brewing and drink it americano style.

20% of the time, i use 15.0g of coffee, invert the aeropress, put on scale, tare the scale, then put in 225g of water. i vary the temperature from 180degF to just before boil, depending on the beans.

FWIW, when i make espresso, (which again is 80% of my coffee involvement), i weigh every dose of beans AND every shot as it's being extracted and aim for certain ratio of beans-to-extracted ratio. i am generally less precise about how i make aeropress.

This will help me establish a baseline without having to read through who knows how many pages of original Aerobie Aeropress posts (not that I'd mind that though {& I have read them ALL over the years} LOL! ;D).

For my wife I press a single scoop of decaf twice daily. Perhaps you already know that with one scoop or less you can easily press a grind as fine as your grinder can go. I add 175F water filled to the "1" on the chamber and press. She likes her coffee very weak so in the morning she adds fat-free milk to make a total of 10 oz and heats the mix in the microwave.

In the evening, I press another single scoop, and add water to make 10 oz American. This is about half the strength of the standard 1.25% TDS "Gold Cup".

For myself, I grind two scoops of my "Full City" home-roasted Guatemala with a grinder setting about midway between drip and espresso, fill the chamber with 175F water to the "2", stir ten seconds and press slowly for about 40 seconds. Then I add water to make a total of about six ounces. The result is almost double the strength of the "Gold Cup".

I've taken to pressing gently with my forearm, just below the elbow. It's easier than using my hand.

After pressing I remove the cap and place the AeroPress on an old travel mug, press the puck into that, and put the lid on it. I dump it under our garden plants (filters and all) once a day. I used to dislike dumping filters but now I realize that they are excellent mulch -- just like leaves.

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